Professionals typically avoid using aluminum pans for cooking, particularly for high-heat applications like stir-frying, due to several reasons:
Heat conductivity: Aluminum has excellent heat conductivity, which means it heats up quickly and distributes heat evenly. However, it can also result in hot spots and uneven heat distribution, especially in thin aluminum pans. This can lead to uneven cooking and increase the risk of burning or scorching food.
Reactivity: Aluminum is a reactive metal, which means it can react with certain acidic or alkaline foods, causing a metallic taste and potentially discoloring the food. This reactivity can be particularly noticeable when cooking dishes that contain tomatoes, vinegar, citrus juices, or other acidic ingredients. It's worth noting that many aluminum pans are now coated or treated to reduce reactivity, but over time, these coatings can wear off, making the pan more reactive.
Durability: Aluminum pans, especially the ones that are thin and lightweight, are generally less durable compared to pans made from other materials like stainless steel or cast iron. They can dent, warp, and scratch more easily, leading to a shorter lifespan. This is a significant consideration for professional kitchens that require cookware that can withstand heavy use and last for an extended period.
Safety concerns: There have been concerns about the potential health risks associated with using aluminum cookware. While small amounts of aluminum can leach into food during cooking, the health implications are still debated and not fully understood. However, to minimize any potential risk, many professionals choose to use alternative cookware materials.
Given these factors, professionals often opt for cookware made from materials like stainless steel, cast iron, or carbon steel for their durability, heat retention, and even heat distribution properties. These materials are better suited for high-heat cooking techniques like stir-frying and are less reactive with different types of food.